Almond Flour Thumbprint Cookies

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These easy and healthy almond flour thumbprint cookies are made with just six simple ingredients, including Bob’s Red Mill Almond Flour. They’re festive and perfect for the holidays.

I can’t believe it’s already December! It’s been so fun celebrating recent holidays (Halloween and Thanksgiving) with a little one and I know Hanukkah and Christmas are going to be just as exciting, if not more! Liv is one now so she takes in everything around her and she definitely adds a new layer of joy to everything. 

Almond flour thumbprint cookies on a polka dot plate. Some have raspberry jam and some have orange marmalade.

As we head into the holiday season, I’ve been baking up a storm per usual and am so excited to share this classic thumbprint recipe… with an Eating Bird Food twist! I made this with the Bob’s Red Mill Almond Flour and the end result was so delicious.

No one will know these cookies are grain-free, gluten-free and made with only 6 ingredients. I promise! 

The shortbread cookie is based off my almond flour crescent cookie recipe except there’s a yummy jam center. The end result is a decadent, perfectly chewy and festive cookie that everyone will love. 

Ingredients for almond flour thumbprint cookies in a mixing bowl.
Mixed dough for almond flour thumbprint cookies in mixing bowl.

Here are the ingredients you’ll need to make these cookies, plus some ideas for substitutions.

  • Almond Flour – I recommend using Bob’s Red Mill Almond Flour because it is blanched and has a super fine ground. Perfect for cookies! I wouldn’t recommend substituting a different flour as these are developed for almond flour specifically.
  • organic butter, ghee or vegan butter – I used ghee, but any of these options work, just make sure your butter is soft and if you want the cookies to be vegan, be sure to use vegan butter.
  • maple syrup – maple syrup adds moisture and gives these cookies the perfect amount of sweetness. I assume honey would work as a sub, but I haven’t tried it. If you’re looking for a low sugar or keto option, you can try using a no sugar option like monk fruit maple or erythritol, but I haven’t tested these options. 
  • vanilla extract
  • salt
  • jam – I used store-bought raspberry jam and orange marmalade, but any type of jam will work for this recipe, even homemade fig jam or chia jam.
Almond flour thumbprint cookies with a bite out of one. Some have raspberry jam and some have orange marmalade.

Why Almond Flour?

These cookies are grain-free and gluten-free thanks to the almond flour and the texture is spot on! Perfectly chewy, yet slightly crunchy… need I say more? Bob’s Red Mill Almond Flour is the perfect flour for these because it’s blanched (the skins are removed) and it’s super finely ground.

Almond flour thumbprint cookies on a polka dot plate. Some have raspberry jam and some have orange marmalade.

I’ve been a HUGE fan of Bob’s Red Mill for years and was so honored they wanted to work with me for a holiday recipe this year. They make simple, clean, wholesome products and they’re my go-to for whole grains (I always buy Bob’s Red Mill oats) and flours! 

I’ve met the founder, Bob, several times and he’s amazing. He started the business with his wife Charlee in 1978 and they are still involved today. They have an “honest-to-goodness” approach that I really do feel through their branding, marketing, and products. You can find Bob’s Red Mill at most major grocery stores but be sure to check out their website for specific products.

Almond flour thumbprint cookies on a cooling rack. Some have raspberry jam and some have orange marmalade.

How to Make Thumbprint Cookies

Mix the dough – Mix almond flour, softened butter, maple syrup, vanilla extract and salt in a small bowl until a dough forms. It will seem a little dry at first, but just keep mixing!

Scoop the dough – Use a tablespoon to measure out dough and roll each into a ball. Place the ball of dough onto a baking sheet lined with parchment paper. Use your thumb to create a thumbprint in the middle of each cookie. Add 1/2-1 teaspoon of jam to the indentation.

Bake – Bake cookies for 10-12 minutes at 350ºF, until they start to turn a light golden brown on the bottom. Remove the cookies from the oven and cool them on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely before serving.

Almond flour thumbprint cookie with raspberry jam in a woman's hand.

How to Store These Cookies

After letting these cookies cool completely on a wire rack, store them in an airtight container in your refrigerator for up to 1 week. For storing in the freezer, layer cookies between parchment paper and freeze in an airtight container for up to 3 months.

Watch how to make thumbprint cookies on my stories. 

More Holiday Cookies

More Almond Flour Recipes to Try

Almond Flour Thumbprint Cookies

4 from 251 votes
These easy and healthy almond flour thumbprint cookies are made with just six simple ingredients. They’re festive and perfect for the holidays.
Almond flour thumbprint cookies on a cooling rack. Some have raspberry jam and some have orange marmalade.
Prep Time 15 minutes
Cook Time 12 minutes
Servings 12

Ingredients

Instructions
 

  • Preheat oven to 350°F.
  • Line a baking sheet: Line a baking sheet with parchment paper or use an un-greased baking stone.
  • Mix dough: Mix almond flour, softened butter, maple syrup, vanilla and salt in a small bowl until a cohesive dough forms. It will seem a little dry at first, but just keep mixing.
  • Scoop and roll dough: Use a tablespoon to measure out dough and roll each into a ball. Place the ball of dough on your prepared baking sheet and use your thumb or finger to create a thumbprint in the middle of each cookie. Add 1/2-1 teaspoon of jam to the indentation.
  • Bake cookies: Bake the cookies for 10-12 minutes minutes, until they start to turn golden brown on the bottom.
  • Cool and enjoy: Remove the cookies from the oven and cool them on the pan for 10 minutes. Transfer them to a rack to cool completely before serving.
  • To store: Store cookies in an airtight container in your refrigerator for up to 1 week or in an airtight container in the freezer (layered with parchment paper) for up to 3 months.

Video

Nutrition

Serving: 1cookie Calories: 102kcal Carbohydrates: 10g Protein: 2g Fat: 6g Saturated Fat: 1g Polyunsaturated Fat: 2g Sodium: 73mg Fiber: 1g Sugar: 6g
Course: Cookies
Cuisine: American
Keyword: almond flour thumbprint cookies

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    138 comments
    1. Donna
      April 30, 2022 AT 11:24 pm

      4 stars
      I first mixed everything as listed, no changes. I didn’t see any way possible that mixture could become a dough, as it was very wet and could not be shaped into anything. As someone else wrote, the addition of another cup of almond flour fixed everything. I think this is a 2 cup of flour recipe, with a typo in the ingredients list. With the extra flour, they turned out perfectly and looked just like the picture and were very yummy. I got 8 of them out of the mixture.

      1. Jane
        May 14, 2022 AT 12:01 pm

        3 stars
        Same issue for me! Had to add more almond flour to get a ‘cookie’ dough that held together. wonder if almond ‘meal’ is different.

        1. Brittany Mullins
          May 16, 2022 AT 7:53 am

          Hi, Jane! Yes! Almond flour and almond meal are different. Compared to almond meal, almond flour has a finer texture and lighter color.

      2. Brittany Mullins
        May 2, 2022 AT 7:49 am

        Thanks for sharing, Donna. We’ll definitely revisit this recipe!

    2. Carol Gelbaum
      April 21, 2022 AT 4:23 am

      1 star
      cookies needed about 2x almond flour. recipe as directed yielded a flat thin sheet with dots of jam. will not make again

      1. Brittany Mullins
        April 21, 2022 AT 7:40 am

        Oh no, I’m sorry to hear this, Carol. I haven’t had this issue when making them, did you happen to change anything else about the recipe?

    3. Batya Wiener
      April 19, 2022 AT 2:14 pm

      Hi! Is there a way to make the dough ahead of time and freeze/refrigerate it?

      1. Brittany Mullins
        April 22, 2022 AT 7:45 am

        Hi, Batya! Should be totally fine, but I haven’t tested it. Let me know if you try it. 🙂

    4. Nancy Kenaston
      April 2, 2022 AT 2:15 am

      Hmmm…my 1st “test” cookie was a 3-4″ flat puddle, the jam ended up directly on the cookie pan. So I added another 1/2 cup almond flour. The next cookie was 1/2 spread out. So I added a scant 1/2 cup more flour. It tastes FABULOUS, I just want it to not spread out. Fabulous ingredients.

      1. Lauren
        April 26, 2022 AT 12:59 pm

        5 stars
        Made these as the recipe suggested, with butter, swapping 1/2 of the vanilla for almond extract and strawberry preserves for the filling. My scoop is larger than Tbsp, so I only got 8 cookies out of this recipe, but they are perfect and delicious! Part of my success was probably because I thoroughly incorporated the butter with the super fine almond flour before adding the rest of the ingredients (there is some baking science involved I think). I also handled the dough minimally. Had my dough become too warm, I may have popped it in the fridge before baking, but these cookies baked perfectly in my oven at 350 for 10 minutes. Thanks for the recipe. I’ll be using it again!

        1. Brittany Mullins
          April 27, 2022 AT 7:22 am

          Yay! I’m so glad these cookies were a success, Lauren. I appreciate you leaving detailed notes about your process, thank you so much for sharing!

      2. Isora
        April 12, 2022 AT 11:17 am

        5 stars
        These are great. So easy and delicious! My kids hoover them up!
        I had to take them out after 8 mins but they were perfect.

        1. Brittany Mullins
          April 13, 2022 AT 8:18 am

          Woo! So glad to hear that, Isora. Thanks for sharing your cook time!

      3. Brittany Mullins
        April 4, 2022 AT 8:57 am

        Hi, Nancy! I’m sorry to hear that. Did you change anything about the recipe??

    5. Maria
      March 11, 2022 AT 11:29 am

      4 stars
      Even though I liked the recipe, mines got black in 9 minutes. And I can feel it in the taste. And they were ten. Maybe my cup was smaller.

      1. Brittany Mullins
        March 14, 2022 AT 9:10 am

        Oh no! I’m sorry to hear that Maria! Did you change anything about the recipe?

Parchment paper lined with protein balls.

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